Chickpea Stew W Lemon And Cumin Recipes

Steps:

• 1. Place the olive oil in a heavy saucepan over medium-low heat. Add the onion; stirring occasionally, cook until wilted, about 12 minutes. Add the garlic during the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors.
• 2. Add the chickpeas, the tomatoes with their juices, thyme, honey, lemon juice, broth, salt, and pepper. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15 to 20 minutes. Adjust the seasonings and stir in the parsley.
• 3. To serve, spoon couscous (if desired) into 4 shallow bowls and top with the stew. Serve immediately.

Steps:

• Bring water to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk.
• Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; stir in butter. Cover and set aside.
• While polenta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes.
• Add lemon juice, cumin, black pepper, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes.
• Stir in the green onions. Serve stew over polenta. Top with sour cream.